Add all of the filling ingredients aside from herbs to the bowl of a food processor and puree until smooth and creamy, about 1-2 minutes. Stop and scrape side of bowl with a rubber spatula as needed.

Add fresh herbs and pulse until they are finely chopped into the filling.

Add filling to a pastry bag or food storage bag and snip the tip to about a ½" opening.

Carefully open a squash blossom and hold it in one hand. Pipe 1-2 teaspoons of filling into the blossom with the other hand. Twist the top of blossom gently and set aside on a tray.

Repeat filling the remaining blossoms.

Fill a deep-sided heavy bottomed pot with 2" of oil, leaving at least 4" of space from the top of oil to the top of the pot. Heat oil over medium heat until it reaches 350˚F.

Meanwhile make batter by whisking the dry ingredients together in a bowl. Then whisk in the milk.

Place a cooling rack over a baking sheet.

Once oil temperature reaches 350˚F, dip 4 stuffed blossoms into the batter and drop them gently into the hot oil. Adjust heat as needed if oil temperature drops or gets too hot. Use a food thermometer to monitor temperature.

Fry blossoms in batches of 4 until they are golden brown, about 2 minutes per side. Use a kitchen spider skimmer to flip blossoms and remove them from oil. Drain fried blossoms on the cooling rack and sprinkle with a pinch of kosher salt right away.

Repeat battering and frying the remaining blossoms.